Who doesn’t love pancakes?! Please point someone out to me so I can gasp outrageously and then continue to silently judge your food choices… Aaaaanyway, this recipe for pink Vegan Pancakes (crepe style) is perfect for a vegan pancake day treat. Or ANY other day of the year.
I honestly believe that pancakes are so massively underrated; with only a few ingredients ( that are usually in our cupboards anyway) and a super simple method, these feel like something we should be treating ourselves with atleast monthly – but talking to friends and people online that doesn’t seem to be the case.
So many people absolutely gorge themselves on pancakes on pancake day and then seemingly forget about them till the following year. Are you one of those people?! 😲 Infact, if i’m being super honest, I’m also guilty of this a bit so, I’ll just shut up and get on with it shall I…
With Pancake day fast approaching I wanted to put up my recipe for these ombre pink vegan crepes for you all to enjoy. The actual base vegan crepe recipe is one that I found years ago online. I wish I remembered the source. Over time though I’ve adjusted and changed things to get my perfect quantities/methods.
Also, if you decide that pink pancakes aren’t quite what you’re in the mood for then simply leave out the strawberry powder or swap it out with another natural food colour powder of your choice.
I love how this photo shows how impatient we were to eat the pancakes. We’ve ( okay, it was me) nibbled the top one on the pile :’)
Although strawberry powder is quite subtle in comparison to pitaya and beetroot powers, I love using it for my vegan crepes because when you first drop the batter into your frying pan, the smell of strawberries wafts up and smells amazing while the crepes cook but doesn’t add a massive amount of additional flavour to the pancakes ( especially if you load them with toppings like we do in my apartment).
How do vegan pancakes/ crepes differ:
Apologies for swapping between calling them crepes and pancakes every other sentence…. I’m so used to calling crepe style pancakes simply ‘pancakes’ that I thought i’d just call it both here and hope that people wanting this type of recipe find it
Honestly, aside from the fact that they are completely dairy free, I’m always blown away by vegan crepe’s. The only thing that I have had to practice is getting the thickness right for the crepes. The mix is also a little trickier to actually turn over in your pans- but otherwise… In terms of the process, these vegan crepe’s are very similar to normal pancakes. Simply mix all the ingredients, leave to rest and then fry the pancakes. Voila!
In terms of the toppings photographed :
For the main pancake/ crepe in my photo’s I tried to recreate a bounty spread that I used to love buying from the shops, with a rose twist. I used vegan white chocolate, coconut flavouring, rose syrup (and optionally some dessicated coconut but I chose not to this time). I then topped this with some additional strawberry powder, pistachio, rose petals, pomegranate and strawberry ( oh and a cheeky bit of agave syrup).
For the second pancake I used a simple topping of coconut yogurt with a raspberry jam drizzle and frozen raspberries. I love the ‘bite’ of frozen berries- they always feel like a treat.
So whether it’s pancake day or not , there’s always time for some delicious vegan pancakes! Keep an eye on my blog for more to come!
Pink Vegan Pancake Recipe ( Crepes)
This recipe for pink Vegan Pancakes (crepe style) is perfect for a vegan pancake day treat or ANY other day of the year.
Ingredients
- 1 cup flour
- 1 ½ cup Plant-based milk of your choice
- 1 tbsp vanilla extract I use a paste so use less/more according to what you use
- 1 tbsp strawberry powder or alternative natural colourant
- 1 tbsp oil plus additional for the pan. I use vegetable oil for the pancake batter itself and coconut oil for the pan
- 1 tsp sugar optional
- Dash of salt
Instructions
- First combine the flour, salt and strawberry powder into a large bowl ( or another natural colourant of choice)*
- Pour in the milk slowly, stirring constantly. The slower you pour the less chance of having a lumpy batter and the smoother than the colour will be as well. **
- Add the vanilla, oil and sugar ( if including) then leave the batter to rest for around 20-25 minutes.
- Lightly coat the bottom of a large frying pan with oil ( I use coconut) and then pour in enough batter to cover the bottom of the pan in a thin layer ( for my pan I use a ladle-full).***
- Heat for between 40-60 seconds till the edges of the crepe begin to pull away from the pan and then flip and repeat. ( in order to keep the colour bright I tend to only cook it for 20-30 seconds on the other side).
- If you’re wanting to create ombre effect crepe’s then simply add extra colourant in between each crepe. I used about ½ tbsp of strawberry powder mixed with a little bit of my plant-based milk to create a paste and then incorporated that into the batter. This reduces the risk of having lumps of powder in the batter.
- Once cooked, cover with your toppings of choice and enjoy!
Notes
What are your favourite pancake toppings? Let me know in the comments.
As always, I’d LOVE to see your results! So if you try the recipe out then let me know and feel free to tag me in any pics @memoirssoluciie and #MSLuciierecipes. Plus, for another delicious vegan dessert/treat check out my 4 Ingredient Vegan Chocolate truffles.
Till next time,
P.S. To pin for later:
